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–+ servings
Three rows of peanut butter blossoms on a dark wood surface.

Peanut Butter Blossoms

These peanut butter blossoms bake up soft, chewy and full of peanut butter flavor, with a Hershey's Kiss nestled on top. A simple, festive cookie that belongs on every holiday tray!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 cookies

Ingredients  

For the cookies:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter, at room temp
  • 1/3 cup sugar
  • 1/3 cup packed light brown sugar
  • 1 large egg
  • 3/4 cup creamy peanut butter
  • 2 Tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 24 Hershey's Kisses, unwrapped 

For the coating:

  • 1/2 cup sugar

Instructions 

  • Preheat the oven to 350°F. Line two baking sheets with parchment paper. 
  • In a medium bowl, whisk together the flour, baking soda and salt. Set it aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and brown sugar until light and fluffy, about 2 minutes. Add the egg then beat in the peanut butter, milk and vanilla extract.
  • Add the flour mixture to the stand mixer, beating just until combined.
  • Scoop out 2-tablespoon portions of the dough and roll it into balls.
  • Add the 1/2 cup sugar to a small bowl then roll the cookie balls in the sugar and arrange them on the baking sheets, spacing them 2 inches apart.
  • Bake the cookies until they are set, 8 to 10 minutes, then remove them from the oven and let them cool for 5 minutes.
  • Press a Hershey Kiss into the center of each cookie. Let the cookies finish cooling then serve.

Notes

  • For best results, use a no-stir peanut butter like Jif or Skippy. Natural peanut butter can cause the cookies to spread.
  • To freeze the dough: Freeze the sugar-coated dough balls in an airtight container or freezer zip-top bag for up to 2 months. When ready to bake, let them sit at room temperature while the oven heats, then bake as directed, adding 1–2 extra minutes if needed.
  • To freeze baked cookies: Freeze the cookies in a single layer until solid, then transfer to an airtight container. Thaw at room temperature. (You can freeze them with the chocolate kisses on, but the chocolate may bloom slightly—totally fine, just less shiny.)
  • To store: Store completely cooled cookies in an airtight container at room temperature for up to 1 week.
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